Pesto Lamb and Pearl Onion Kabobs
2 bags pearl onions 10 ounces each
2 pounds trimmed boneless leg of lamb cut into 11⁄4-inch cubes
1 bottle herb and white wine marinade Lawry’s®, 12 ounce
1 jar basil pesto 8 ounce
Salt and pepper to taste
Drop pearl onions in boiling water, a few at a time, for 1 minute. Drain and run under cold water. Cut off the root end and slip off the skins.
In a large bowl, combine onions and lamb. Add herb and white wine marinade and toss to combine. Cover and refrigerate for 2 to 4 hours.
Preheat a gas or charcoal grill to medium-high heat. Thread lamb cubes and pearl onions alternately on 8 skewers. (If using wooden skewers, soak skewers in cold water for 30 minutes before threading.) Season kabobs with salt and pepper.
Grill kabobs to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare and 8 to 10 minutes for medium. (Alternately, broil for the same timings.)
Place kabobs on a platter. Drizzle lightly with pesto. Serve remaining pesto alongside.